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The HBHW Recommends
Carrot Lentil and Rice Soup
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My daughter and I just came up with this recipe. It turned out great so I thought I’d share. I cooked up a bunch of lentils in just plain water yesterday to be used in recipes throughout the week.
- 1 cup cooked lentils
- 1/2 cup raw carrots sliced
- 1/3 cup of dry rice (white or brown)
- 1 chicken bullion cube
Fill a medium pot with water and add the carrots, rice and bullion cube. Bring the mixture to a boil and cook at medium high heat until the carrots and rice are tender. Depending on the type of rice you use and how thick or thin you slice your carrots this will take from 10 to 20 minutes. Mine took about 20 minutes.
Add the cooked lentils to the mix, heat through and check for seasoning. If the soup tastes a little week you may want to add another buillion cube. Otherwise just add salt and pepper to taste.
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3 Responses to “Carrot Lentil and Rice Soup”
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September 10th, 2009 at 6:53 pm
I have all these ingredients and have just started using lentils in our meals and I love simple to make soups.This recipe is perfect for the going cooler weather!
September 11th, 2009 at 10:47 am
This sounds like it would be the perfect base for a good cabbage
soup too. I’d add onions and garlic and maybe a bit of celery and
red bell pepper. I really enjoy basic soups as we have bits and
pieces of leftovers to work with almost always. It’s amazing what
a good soup adds to a meal…even if it’s just one cup of soup as
a starter.
Thanks for the great recipe and tips.
Julia in Coconut Creek, FL
October 8th, 2009 at 1:01 pm
My family is vegetarian, so we use a lot of lentils! This is a nice base recipe. I substituted homemade veg stock for the chicken bouillon, and added garlic, a few languishing stalks of celery, and a can of tomatoes. Give it a splash of vinegar (I used red wine) at the end to brighten it up. YUM! The simple things really are the best sometimes… Thanks for the inspiration